Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours
Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours
Ishfaq Ahmed, Ihsan Mabood Qazi and Suraiya Jamal
Effect of blending wheat flour in various proportions on mean moisture content (%) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean ash content (%) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean protein content (%) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean water absorption index (g/g) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean water solubility index (%) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean swelling power (g/g) of broken rice flour (P < 0.05)
Effect of blending wheat flour in various proportions on mean fat content (%) of broken rice flour (P < 0.05)
